Ingredients:
(All available at normal grocery stores, especially the large chains)
- Mild Italian sausage: http://www.johnsonville.com/products/mild-italian-ground-sausage.html
- Classico sauce: http://www.classico.com/red-sauces/traditional-sweet-basil-pasta-sauce.aspx
- Caramelized veggies/onions http://kristininthekitchen.com/2013/06/08/caramelized-veggies/
- Optional: About 2 teaspoons of minced garlic.
- Also optional: Add 1 small can of sliced Pearl olives.
Brown the package of sausage in a little oil, breaking up the meat and stirring constantly, just enough to cook it through, then add about a half or 2/3 jar of the sauce, and about 1 – 1.5 cups of the caramelized veggies. Stir well and simmer for a while (20 minutes or more, as the spaghetti noodles are cooking). This is enough for 4 dinners, so you can store the leftover sauce and enjoy it again – it’s always better after being in the fridge for a few days.
The caramelized veggies are not a requirement, but if you don’t use them – either make caramelized onions at the same time and add them to the sauce (brown the chopped onions – I use red ones – gently in a little oil, then add some water and brown sugar to taste – about 1T of water and sugar per onion).
Or, at the very least, if you don’t add caramelized veggies or onions, add about 1/3 cup of raw sugar to the sauce. It takes the bite out and makes the sauce richer-tasting.
The Italian sausage really makes this sauce sing. I’ve tried it with ground beef, and it is nowhere near as interesting.